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Portobello Eggs Inferno
Prep Time
5
mins
Cook Time
15
mins
Total Time
20
mins
Speed into dinner and #FallForFlavor with this easy baked egg dish that is a quick fix with pasta sauce for breakfast, lunch or dinner.
Course:
Breakfast, Main Dish
Cuisine:
Italian
Servings
:
1
serving
Ingredients
1
teaspoon
olive oil
1/2
cup
chopped fresh spinach
1
cup
spicy marinara pasta sauce
I used Mezzetta brand
1
medium
portobello mushroom cap
2
large
eggs
2
tablespoons
shredded Parmesan cheese
1
teaspoon
chopped green onions
salt and pepper to taste
Instructions
In small 6-inch skillet (that is oven proof), heat olive oil and saute spinach over medium-high for 2 to 3 mintues.
Heat oven to 400 degrees.
Add marinara sauce to skillet and stir to combine with spinach.
Wash mushroom cap and remove stem. Place gill side up in middle of pasta sauce -- cut off rounded bottom if needed to keep it sitting flat.
Crack eggs in middle of mushroom leaving yolks intact. Sprinkle with Parmesan cheese, salt and pepper.
Bake at 400 F degrees for approximately 15 minutes, more or less depending on preferences of yolk consistency.
Recipe Notes
To make for 4 people, use a 10 - 12" skillet and multiply all ingredients by 4 inches.